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Saturday, March 5, 2016

Coconut - Jaggery - Wheat Cookies

 
I had planned to bake another version of coconut cookies before this recipe or rather the color of the cookies caught my attention. These coconuts are on a bit healthier side considering that wheat flour and jaggery are used to bake these. I haven't baked with jaggery so far and thought probably this was a good recipe to start with and besides as I mentioned above, I loved how the cookies looked. However my cookies turned out light colored because of the pale colored jaggery I used. They taste a lit bit different compared to the sugar based ones but one get used to the flavor after having a cookie or two. The original recipe also uses ginger powder which I omitted but still the cookies are redolent with Indian style flavors. After trying out the cookies, I think the texture of the cookies would ave been better if the cookies are baked thinner than the chunky style.

Ingredients:
1 cup wheat flour / atta
1 tbsp. fine semolina
1/4 tsp. baking soda / baking powder
1/2 tsp. ground cardamom
3 to 4 tbsp. coconut oil *
1/4 cup shredded coconut **
1/2 cup powdered jaggery
1/4 cup coconut milk ***
12 cashews to garnish (optional) 

* Any neutral oil like canola oil or butter can be substituted.
** Fresh / frozen coconut can be used. Thaw if using frozen coconut before using.
*** Dairy / non dairy milk or water can be used in place of coconut milk. I had to add 5 tbsp. though the original recipe mentions to use 2 to 3 tbsp. milk.
Method:
* Preheat the oven to 325 degree F. Line a cookie sheet with foil, grease it and keep aside.
* Combine flour, semolina, baking soda and cardamom in a mixing bowl.
* Next add the oil and rub into the mixture until it looks crumbly.
* Add coconut and jaggery to the bowl and mix again thoroughly to combine.
* Finally add milk in increments and mix until the mixture comes
together.


 * Divide the mixture into 12 portions. Roll each one into a smooth ball and slightly flatten them. Garnish with a cashew nut if using.
* Arrange them on the prepared cookie sheet and bake them for about 20 to 25 minutes and the tops are not soft to touch. (I baked them for 25 minutes in the convection oven, turned off the oven and left the cookie sheet in the oven for few minutes to crisp up.)



This is going to be a part of Blogging marathon #62 under the theme 'coconut' and check here to find out what other marathoners are cooking today.

Comments

13 comments:

Priya Suresh said...

Ultimate cookies, feel like munching some, totally an interesting combo.

Gayathri Kumar said...

Love coconut in bakes. These cookies look very nice..

Sarita said...

What a nice combination of ingredients! Love the cookies.. They look delicious.

Harini-Jaya R said...

These cookies sound interesting with coconut and jaggery - the classic combo!

Mayuri Patel said...

I love coconut cookies and these made with jaggery is a plus point.

I have started a ONLY BAKES group. Please post all your baked goodies (only vegetarian, eggs allowed).Thanks
https://www.facebook.com/groups/1742306749333408/

vaishali sabnani said...

I like these chunky cookies , they look so flavorful , one can see the coconut , beautiful texture .

Sapana Behl said...

Cookies must have tasted awesome with all those ingredients going in.

Amara Annapaneni said...

Never tried this combination, the cookies look delicious. Bookmarked the recipe.

Pavani N said...

Very interesting cookies with atta, coconut and jaggery. I will try these soon.

Ayshwarya Singh said...

It is such a nice and explained in details, which is very easy to understandable and also helpful for all. thanks for sharing.
chowringhee satya niketan

Kalyani said...

definitely bookmarking to try this ! the vacations here make the kids hungry all the time :))

Usha said...

I have not baked with jaggery and may be I should start with these cookies. :)

Srivalli said...

Those cookies look like a real treat..so nicely baked..